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CN-121970813-A - Preparation method of high-activity stable and homogeneous ginseng fruit milk

CN121970813ACN 121970813 ACN121970813 ACN 121970813ACN-121970813-A

Abstract

The invention discloses a preparation method of high-activity stable and homogeneous ginseng fruit milk. The preparation method of the potentilla anserina milk comprises the steps of ginseng fruit pretreatment, enzymolysis aroma extraction, gelatinization and milk homogenization, wherein a compound enzyme preparation is pectase and cellulase, and the method can effectively mask the bad flavor of ginseng fruit, improve the system stability, promote the dissolution of active ingredients and keep nutrition to the maximum extent by the double technologies of the compound enzyme enzymolysis aroma extraction and the starch gelatinization embedding, thoroughly solves the problems of the earthy taste and the astringent taste of ginseng fruit, and the obtained finished milk has mellow and smooth taste and unique aroma after the ginseng fruit and the milk are fused, and has no bad odor.

Inventors

  • Yu Bili
  • Yang Ningxian
  • HANG YE
  • Mao Runbo
  • LUO JING
  • WANG YU
  • Yu Meimiao

Assignees

  • 贵州医科大学

Dates

Publication Date
20260505
Application Date
20260122

Claims (10)

  1. 1. A preparation method of high-activity stable homogeneous ginseng fruit milk is characterized by comprising the following steps: (1) Pre-treating, namely cleaning 80-120g of dried ginseng fruits which are stem parts of ginseng fruits, soaking the dried ginseng fruits in warm water at 40-50 ℃ for 30-60 minutes after cleaning, softening the dried ginseng fruits, and adding 0.8-1.2L of purified water into the softened ginseng fruits to pulp to obtain ginseng fruit pulp for later use; (2) Preparing a compound enzyme preparation, namely mixing pectase and cellulase according to the mass ratio of 0.8-1.2:0.8-1.2 to obtain the compound enzyme preparation for later use; (3) Enzymolysis, namely adding a compound enzyme preparation accounting for 0.08-0.12% of the total amount into the ginseng fruit pulp, and carrying out enzymolysis for 1-2 hours at 40-60 ℃ to obtain ginseng fruit enzymolysis liquid for later use; (4) Gelatinizing by heating and gelatinizing the enzymolysis solution of herba Herminii at 80-100deg.C for 10-15 min, and inactivating enzyme to obtain herba Herminii paste; (5) Homogenizing, namely pouring milk into a clean beaker, preserving heat for 4-6 minutes in a water bath at 85-95 ℃, carrying out pasteurization, cooling to room temperature, respectively placing the cooled milk and ginseng fruit paste into a water bath at 25+/-1 ℃ for balancing for 30-60 minutes to ensure that the temperature is consistent during mixing, mixing the ginseng fruit paste and the milk according to the volume ratio of 1:3-5, carrying out high-pressure homogenization for 2 times at 60-70 ℃ and the pressure of 15-20MPa for 0.5-2 minutes each time, carrying out filtration sterilization by a microporous membrane, carrying out aseptic filling, and storing at 4 ℃ to obtain ginseng fruit milk.
  2. 2. The method of claim 1, wherein in the step (1), the dried ginseng fruit is washed by 90-110g, soaked in warm water at 42-48 ℃ for 40-50 minutes to soften the ginseng fruit, and the softened ginseng fruit is added with 0.9-1.1L of purified water to pulp to obtain ginseng fruit pulp for later use.
  3. 3. The method of claim 2, wherein in the step (1), 100g of dried ginseng fruit is washed, soaked in warm water at 45 ℃ for 45 minutes to soften the dried ginseng fruit, and 1L of purified water is added to pulp the softened ginseng fruit to obtain ginseng fruit pulp for later use.
  4. 4. The method of claim 1, wherein in the step (2), the mass ratio of pectase to cellulase is 0.9-1.1:0.9-1.1.
  5. 5. The method of claim 4, wherein in the step (2), the mass ratio of pectase to cellulase is 1:1.
  6. 6. The method of claim 1, wherein in the step (3), the composite enzyme preparation accounting for 0.09-0.11% of the total amount is added into the ginseng fruit pulp, and the ginseng fruit pulp is subjected to enzymolysis for 1.2-1.8 hours at 45-55 ℃ to obtain ginseng fruit enzymolysis liquid for later use.
  7. 7. The method of claim 6, wherein in the step (3), the composite enzyme preparation accounting for 0.1% of the total amount is added into the ginseng fruit pulp for enzymolysis at 50 ℃ for 1.5 hours to obtain ginseng fruit enzymolysis liquid for later use.
  8. 8. The method of claim 1, wherein in the step (4), the gelatinization temperature is 85 to 95℃and the gelatinization time is 11 to 14 minutes.
  9. 9. The method of claim 8, wherein in the step (4), the gelatinization temperature is 90℃and the gelatinization time is 12 minutes.
  10. 10. The preparation method of the ginseng fruit milk according to claim 1, wherein in the step (5), the milk is homogenized, the milk is poured into a clean beaker, the temperature is kept for 5 minutes in a water bath at 90 ℃, pasteurization is carried out, then the cooled milk and ginseng fruit paste are respectively placed in a water bath at 25+/-1 ℃ for 30 minutes, the temperature is consistent during mixing, the ginseng fruit paste and the milk are mixed according to the volume ratio of 1:4, high-pressure homogenization is carried out for 2 times at the pressure of 15-20MPa at 65 ℃ for 0.5-2 minutes each time, microporous filter membrane filtration sterilization is carried out, and then aseptic filling and storage are carried out at 4 ℃ to obtain the ginseng fruit milk.

Description

Preparation method of high-activity stable and homogeneous ginseng fruit milk Technical Field The invention belongs to the technical field of dairy product processing, and particularly relates to a preparation method of high-activity stable and homogeneous ginseng fruit milk. Background With the popularization of healthy diet concept, the 'medicine and food homologous' composite dairy product with the dual functions of nutrition and health care is increasingly favored by the market. Herba Herminii (Latin school name: potentilla anserina L.) is also called radix Potentillae Anserinae, which is a perennial herb of Potentilla genus of Rosaceae. The root is extended downwards, and is sometimes grown into spindle-shaped or elliptic root tuber at the lower part of the root, which contains rich starch, can treat anemia and malnutrition, and can be used for sweet food and brewing, and the root contains tanning material, can extract tannin extract, can be used as an astringent. As a traditional medicine and food homologous raw material, the novel milk powder is rich in polysaccharide, flavonoid compounds and various microelements, and is introduced into a milk system, so that a novel product with delicious and health values is hopeful to be developed. However, the specific plant raw material of the ginseng fruit is effectively blended into milk, and industrial production is realized, and the person skilled in the art faces a plurality of technical bottlenecks to be solved urgently: first, flavor coordination is a challenge. The earthy taste and astringency carried by the ginseng fruit have obvious conflict with the inherent mellow milk fat flavor of milk. If only simple physical crushing or boiling treatment is carried out, the bad flavor substances cannot be effectively removed or converted, the whole flavor profile of the product can be seriously destroyed, and the palatability is poor and is difficult to be accepted by consumers. Second, system stability challenges. The ginseng fruit contains a great amount of insoluble dietary fiber, starch and cell debris, and has poor compatibility with the protein-fat colloid system of milk. The products prepared by the conventional mixing process are extremely easy to generate solid-liquid separation, protein flocculation or particle precipitation during storage, influence the appearance and the texture of the products and shorten the shelf life. Thirdly, the dissolution and retention rate of the nutrient components are low. The active ingredients of the ginseng fruit are wrapped by compact cell walls, and the traditional processing mode has limited extraction efficiency, so that the beneficial polysaccharide and other ingredients in the ginseng fruit are not sufficiently dissolved out. Meanwhile, in order to achieve the sterilization effect and prolong the shelf life, the heat processing process necessary for the sterilization effect and prolong the shelf life can damage the thermosensitive functional components in the sterilization effect, so that the contradiction between extraction and retention is formed. Therefore, there is an urgent need in the art for a method for preparing ginseng fruit milk with good taste, good stability and high nutritive value, which can solve the above problems. Disclosure of Invention The technical problem to be solved by the invention is to provide the preparation method of the ginseng fruit milk with high activity, stability and homogeneity, which can effectively mask the bad flavor of ginseng fruit, improve the system stability, promote the dissolution of active ingredients and keep nutrition to the maximum extent. The invention is realized by adopting the following technical scheme: a preparation method of high-activity stable homogeneous ginseng fruit milk comprises the following steps: (1) Pre-treating, namely cleaning 80-120g of dried ginseng fruits which are stem parts of ginseng fruits, soaking the dried ginseng fruits in warm water at 40-50 ℃ for 30-60 minutes after cleaning, softening the dried ginseng fruits, and adding 0.8-1.2L of purified water into the softened ginseng fruits to pulp to obtain ginseng fruit pulp for later use; (2) Preparing a compound enzyme preparation, namely mixing pectase and cellulase according to the mass ratio of 0.8-1.2:0.8-1.2 to obtain the compound enzyme preparation for later use; (3) Enzymolysis, namely adding a compound enzyme preparation accounting for 0.08-0.12% of the total amount into the ginseng fruit pulp, and carrying out enzymolysis for 1-2 hours at 40-60 ℃ to obtain ginseng fruit enzymolysis liquid for later use; (4) Gelatinizing by heating and gelatinizing the enzymolysis solution of herba Herminii at 80-100deg.C for 10-15 min, and inactivating enzyme to obtain herba Herminii paste; (5) Homogenizing, namely pouring milk into a clean beaker, preserving heat for 4-6 minutes in a water bath at 85-95 ℃, carrying out pasteurization, then cooling to room temperature, respectively placing the coo